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Chicken Roll
4 8-ounce chicken breasts
1/4 lb fresh mushrooms, sliced
1/2 cup dry white wine
1 tsp lemon juice
1/2 tsp dried dill
1/2 cup evaporated skim milk
1/2 cup Italian bread crumbs
1. Pound chicken beasts flat with small mallet.
2. Simmer mushrooms in white wine, lemon juice, & dill until liquid is almost evaporated.
3. Spread mushrooms on flattened chicken breasts, roll them, & fasten them with toothpicks.
4. Dip chicken breasts in evaporated milk and bread crumbs, completely covering chicken.
5. Arrange chicken in nonstick baking pan and bake at 350 degrees in the oven for approximately 35 minutes.
Chicken, Rice, & Beans
Cooked Shredded Chicken Breast
1c cooked brown rice
1/4 can red beans
2 tbsp. bbq sauce
1.In large bowl or tupperware, combine rice, beans, and chicken.
2.Add barbeque sauce and stir together until well-coated.
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